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Sundried Tomato & Bacon Risotto Recipe

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This recipe for Sundried Tomato & Bacon Risotto is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c chicken broth
1 c water
4 slices bacon, chopped
2 c sliced fresh mushrooms
1 c Arborio rice (uncooked)
1/4 c Kraft Sun-Dried Tomato Vinaigrette Dressing
1/2 c grated parmesan cheese
2 tbsp chopped fresh parsley
Directions:
Directions:
Heat broth and water; set aside. Cook bacon in a large skillet
on mdm-hi heat 5 min, or until crisp, stirring occasionally.
Drain bacon; discard drippings. Return bacon to skillet. Add
mushrooms to skillet; cook 3 min., stirring occasionally.

Add rice and dressing; stir 1 minute. Add half of broth
mixture; cook 5 min. or until most of liquid is absorbed, stirring
occasionally. Add remaining broth mixture; cook 10 min. or
until rice is tender and almost all of the liquid is absorbed,
stirring occasionally.

Spring with cheese and parsley.

Alternatively--use precooked bacon or bacon bits. Cook
mushrooms in 1 tsp oil in skillet, add bacon with the broth mixture.
Number Of Servings:
Number Of Servings:
4

 

 

 

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